|
MUSTARD CREAM SAUCE
2 oz fresh shitake mushrooms
1 tbsp butter
½ cup heavy cream
¼ cup chicken broth
¼ tsp crushed, dried tarragon
½ tbsp mustard
Boneless cooked chicken breast, cut into thin strips (optional)
Salt and pepper to taste
Minced parsley (garnish)
Break mushrooms into bite-sized chunks. Melt butter; add mushrooms and sauté over low heat until tender (about 5 minutes). Add cream, broth, tarragon, and mustard and chicken. Bring to boil. Reduce heat to low and simmer, stirring occasionally for about 10 minutes. Season to taste and spoon over cooked rice tossed with parsley. |
